Havaadhulee Bis - Maldivian Coconut Curry

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 cups mixed vegetables (pumpkin, eggplant, green beans, bell peppers, carrots), diced 2 cups mixed vegetables (pumpkin, eggplant, green beans, bell peppers, carrots), diced
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 4g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. 4.
   Add the cumin powder, coriander powder, turmeric powder, and chili powder. Stir well to coat the onions and spices evenly.
5. 5.
   Pour in the coconut milk and tamarind paste, stirring to combine.
6. 6.
   Add the diced vegetables to the pot and season with salt.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the vegetables are tender.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh chili peppers.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• To make the curry more indulgent, you can add a splash of coconut cream at the end.
• Serve the Havaadhulee Bis with steamed rice or warm roti for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Havaadhulee Bis hot, garnished with fresh cilantro. Accompany it with steamed rice or warm roti for a satisfying meal.

Presentation advice

Present the Havaadhulee Bis in a vibrant bowl, allowing the colorful vegetables to shine through the creamy coconut curry. Garnish with a sprig of fresh cilantro for an added touch of freshness.